Discussed with the person in charge:
1. ensure that foods that have expired are disposed of at the beginning of the shift
2. discontinue storing items over the fill line of the containers - sample given
3. attendance at a food safety class
4. using thermometers for the high temperature dish machine
5. consumer advisory
EHS spoke to Walter Morano, Rashed (General Manager), and Yohany
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed the prep employee wash her hands for less than 10 seconds. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands before engaging in food preparation before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that foods in the reach in freezer, the jalapenos, and foods on the fry side counter that were not protected because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed single service portioning cups stored directly in the sugar. Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Garlic/oil mixture observed at 115'F - hot holding at improper temperatures. Item was disposed of.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta in the refrigeration unit was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the wiping cloths under the cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The pressure gauge read 50'F.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed several broken and melted pieces of equipment stored over the 3-compartment sink, wooden trays used for the skillets, and broken plates - in a state of repair and condition preventing the equipment to be used as designed. Items are disposed of.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: measuring cups, tongs, numerous plates, several saucers, skillets, portioning cups, and stainless steel pans. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the lettuce spinner (corrected), soda gun, and the ice machine that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: dipper well, outside of all refrigeration units, catch pans under the grills, top of the stove, cabinet under the fryers, outside of several stainless steel pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several stainless steel bowls, plastic containers, and spoons that were found stacked while wet after cleaning and chemical sanitization. Items were taken to the dish machine area for rewashing.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates, bowls, and saucers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Items were taken to the dish machine area.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet on the sink in the dish machine area that is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the women's restroom is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: ceiling tiles are coming down in the wait staff area, light out in the men's restroom (corrected), air vent cover missing over the dish machine, and the grouting is missing in several areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling throughout the kitchen is noted in need of cleaning to include the air vent covers in the walk in coolers, caulking on the hand sink in the bar, and air vent covers in the men's restroom.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/23/2016 | Routine | |
The following was discussed with the PIC:
-the kitchen floors, walls, and refrigeration units are in need of a thorough cleaning
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed held at improper cold holding temperatures in the cook line prep RIC: cooked pasta (47 F) and cooked potatoes (49 F). PIC voluntarily discarded food that was out of temperature longer than four (4) hours. All other foods were relocated to another refrigeration unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: measuring cup near the three compartment sink and plastic and metal bins on the clean dish shelves.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The concentration of the sanitizing solutions in the sanitizer bucket and at the bar three compartment sink was measured to be 0 ppm. New bleach sanitizer solution was made for both locations. The new measured bleach concentration was 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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06/22/2015 | Risk Factor | |
Discussed with the person in charge:
1. ensure that the food products contain the correct disposition date(s)
2. the door to the walk in cooler does not seal tightly
This inspection was conducted to evaluate the risk hazards that were noted during the last inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed equipment in the dipper well without the continual running water. Observed single service portioning cups inside of the spice containers laying directly in the product. Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the reach in refrigeration units mozzarella sticks in the reach in freezer and beans in the sandwich prep unit. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed ribs - 46'F and cooked chicken - 46'F (discarded) in the walk in cooler - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken breast in the walk in cooler is not properly dated for disposition. Chicken was disposed of.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the plastic on the inside of the reach in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed equipment like the steamer and the sandwich prep unit that are in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: portioning cups in the wait staff area and stainless steel pans on the equipment storage rack
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: all of the reach in refrigeration units to include the shelves, handles on all of the microwaves, warmer on the cook's line, drawer for the lettuce containers, and the beverage tubes. The beer cooler in the bar has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel containers, plastic portioning cups, and plastic containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed that the area around the refuse container outside the facility is in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the restrooms. Light measured 0 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the grouting missing throughout the kitchen and bar areas, observed light out in the dry storage area, and the floor tiles are broken in the mop sink area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling throughout the kitchen are noted in need of cleaning to include the air vent covers in the walk in coolers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/14/2015 | Follow-up | |
Discussed with the person in charge:
1. hand washing procedures
2. facility cannot release water from the 3-compartment sinks at the same time - please have this checked
Allergen food list given
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed that the dish washer does not wash his hands after handling the dirty dishes then handling the clean ones.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of artichoke stored on the shelf where foods are offered for sale or shelf. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shrimp stored above cooked ribs in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: Observed equipment in the dipper well without the continual running water. Observed single service portioning cups inside of the spice containers laying directly in the product. Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the reach in refrigeration units mozzarella sticks in the reach in freezer and beans in the sandwich prep unit. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed bags of soups that measured 99'F - classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed Pico de Gallo at 50'F on the cook side on the preparation line and rice at 46'F in the walk in cooler - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) quesadilla mix and mushroom/onion mix in the walk in cooler, the food should have been discarded 2 and 3 days ago. Products were discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plastic on the inside of the reach in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment like the steamer and the sandwich prep unit that are in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel containers in the salad prep area, saucers on the cook's line, stainless steel on the equipment storage rack, equipment hanging on the rack at the end of the dish machine unit, portioning cups in the wait staff area, vegetable dicer (corrected),
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the bin where the chips are stored was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: all of the reach in refrigeration units to include the shelves, handles on all of the microwaves, warmer on the cook's line, drawer for the lettuce containers, and the beverage tubes. The beer cooler in the bar has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel containers, plastic portioning cups, and plastic containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed that the area around the refuse container outside the facility is in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the restrooms. Light measured 0 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employees belonging stored on top of the microwaves on the cook's line.
Correction: Ensure that employees clothes are stored where food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the grouting missing throughout the kitchen and bar areas, observed light out in the dry storage area, and the floor tiles are broken in the mop sink area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling throughout the kitchen are noted in need of cleaning to include the air vent covers in the walk in coolers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottle hanging in the mop sink area that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed bottle of chemical stored with the pan release in the rear prep area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/30/2015 | Routine | |
Discussed with the person in charge:
1. hand washing procedures
2. discontinue storing small pans inside of large pans with foods in them
3. cutting board in the bar
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The bar tender is drinking from an uncovered container without a straw in the food preparation area. The person in charge spoke to the employee about this.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the reach in cooler/freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several stainless steel pans and several small portioning cups
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans, stainless steel containers and portioning cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Cleaned and sanitized plates were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed what appears to be small flies near the beverage tower and over the 3-compartment sink. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/03/2014 | Follow-up | |
Temperatures continued: Mid side: sliced tomatoes - 37'F, Broil side: Pico de Gallo - 38'F, penni pasta - 40'F, under counter units: steak - 28'F, chicken - 29'F, sauteed onions - 40'F, shrimp - 28'F, hamburger - 31'F, cooking: wings - 170'F, Bar: 1% milk - 41'F
Discussed with the person in charge:
1. cooling log - ensure that the log is completed
2. consumer advisory
3. chips and orange juice
4. demonstration of knowledge
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation after wiping her hands on her apron.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces from a cup without a lid and a straw.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed foods uncovered in the reach in freezer, reach in cooler, and sandwich prep units. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: REPEAT The door gaskets to the reach in cooler/freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several broken plastic containers, shelves in the sandwich prep units, and plastic lids that were in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the rear prep area and in the bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all of the slicers, can opener, numerous stainless steel pans, numerous plastic containers, several small portioning cups, several large portioning cups, equipment inside the plastic bins on the equipment storage rack, microwave, pasta warmers, and the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: REPEAT The following nonfood contact surfaces have accumulations of grime and debris: tops of all of the equipment, beverage tubes, reach in cooler (corrected), counters under all equipment, handles on the microwaves (corrected), inside of the sandwich prep units, ice scoop holder (corrected), and the glass cooler in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: REPEAT Stainless steel pans, stainless steel containers, plastic containers, glasses in the bar, and portioning cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Cleaned and sanitized silverware not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: grouting is missing in several places throughout the kitchen, light out in the men's restroom, wall tiles in the women's restroom are broken, broken ceiling tile in the waitstaff area, light out in the dish machine area,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: REPEAT The following physical structures are noted in need of cleaning: caulking on the rear hand sink, rear door, air vent covers in the walk in cooler, floor in the walk in freezer, caulking in the dish machine area, floor drain in the dish machine area and under the 3-compartment sink, and the light shields in the wait staff area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Observed what appears to be small flies near the beverage tower and over the 3-compartment sink. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: REPEAT Containers of chemicals observed stored with the filter powder. The filter powder was relocated.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The quaternary sanitizing solution measured 500+ ppm. Buckets were remade.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces
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04/07/2014 | Routine | |
Temperatures continued: Walk in cooler: mashed potatoes - 140'F, wings - 35.8, boiled potatoes - 117'F (cooling), chicken - 35'F, Wait staff area - sour cream - 36'F, Bar: chocolate milk - 41'F
Discussed with the person in charge:
1. good hand washing procedures observed
2. cooling procedures of mashed potatoes
3. prepping foods
4. obtain a quaternary sanitizing test kit
Sample employee health and allergens given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. A sample of an employee health policy was given.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed the cook chewing gum on the service line - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from an uncovered containers without a straw in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Observed dent cans of artichoke and water chestnuts in the dry storage area. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Cans were placed in a separate area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice - 44'F and cheese mix - 47'F on the cook's line were cold holding at improper temperatures. Foods were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: plates and saucers near the cook's line, fry baskets, char grill, scoops in the prep area, small ice bin in the wait staff area, pasta strainers, large ice machine, coffee urn, knives on the metal knife rack. All small items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizing solution in the bar measured 200+ ppm. Solution was remade.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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10/16/2013 | Risk Factor | |
Inspection conducted based on the fact that the lobby, restrooms, and bar area were remodeled. Facility was allowed to reopen.
Discussed with the person in charge: recommend a brighter color on the restroom walls.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the restrooms. Light measured 2 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Observed a hole in the wall in the women's restroom - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/02/2013 | Other | |
| No violation noted during this evaluation. | 07/05/2013 | Other | |
Reinspection of facility due to closing for sewage back up. Plumber arrived and jetted pipes. Recommend pumping of grease traps. Recommendations: 1) ensure that pipes are flushed on a routine schedule
No violation noted during this evaluation. | 03/25/2013 | Other | |
Observed sewage coming out of drain onto the kitchen floor. Manager voluntarily closed establishment. Manager has called plumber and will call Health Department when fixed to be reinspected.
No violation noted during this evaluation. | 03/25/2013 | Other | |
Temperatures continued: Walk in: roast beef - 40"F, Display case: 2% milk - 41'F
Discussed with the person in charge:
1. facility was not preparing foods during this inspection
2. ensure that sanitizer measures between 150-400 ppm and that the water is room temperature
3. ensure that times are placed on products that are cooling
Cooling log given
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a single service glove stored in the container with the chicken on the cook's line. Observed an employee wearing large headphones while cutting chicken. Items were removed.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling*
Observation: Ribs - 83'F and red potatoes - 70'F in the walk in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria. Red potatoes were discarded. Manager could not determine when the items were made.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: Observed ribs and red potatoes stacked high in large stainless steel pans. The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The door gasket to the sandwich prep units are in poor repair. Manager indicated that the gaskets are on order.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pasta pans, can opener, margarita machine, large ice machine (corrected) and stainless steel pans on the equipment rack. Equipment was taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sprayer hose, storage shelves (corrected), beverage tubes (corrected), can opener holder, and dish machine doors (corrected) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans, small portioning cups, and stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee filters and to go trays were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in broom storage area is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Floor tiles under the pre soak sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: caulking on the dish machine sinks,
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical stored on the 3-compartment sink observed not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottle of chemical observed stored on the 3-compartment sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/25/2013 | Routine | |
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